Smoked Australia Salmon

How to prepare and cook your catch.
Wolly Bugger
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Smoked Australia Salmon

Postby Wolly Bugger » Sun Aug 16, 2015 8:33 pm

Well, I finally got around to smoking some Australian Salmon. This is using the hot smoking technique. ( there are two smoking techniques hot and cold, the hot technique involves heat and smoke, so the fish is cooked as well as being smoked. The cold smoking technique takes longer and the heat is removed from the smoke)

The flavour of the smoked salmon is very subtle, and I found adding Basil Pesto, overrides the flavour of the smoked salmon. So the search is on for subtle flavours that compliment the smoked salmon.

A touch of salt helps, and usually I like adding the tang of Lemon to my fish, (Hint lemon is great added to Fried Rice)



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blacklab99
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Re: Smoked Australia Salmon

Postby blacklab99 » Mon Aug 17, 2015 5:33 pm

Try a little brown sugar, sprinkled sparingly on the flesh.
Me, I love the taste fresh from the smoker on its own, but you can play around with flavours a little.
30 minutes in my meth burner portable smoker, and it doesn't get time to cool before being devoured,
But it is nicer, cooled and fridged for a day..........

colin

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Re: Smoked Australia Salmon

Postby Scraglor » Mon Aug 17, 2015 6:34 pm

Maybe some creme fraiche + dill + lemon juice, on a freshly cooked potato rosti?

Wolly Bugger
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Re: Smoked Australia Salmon

Postby Wolly Bugger » Thu Aug 20, 2015 5:57 pm

prepared for the smoker
Attachments
20150816_114756.jpg
the smoker

barra mick
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Re: Smoked Australia Salmon

Postby barra mick » Thu Aug 20, 2015 10:15 pm

Is the salmon any good in the smoker
you gotta hav a crack even if yr just pissin in the wind

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Re: Smoked Australia Salmon

Postby Wolly Bugger » Fri Aug 21, 2015 4:42 am

barra mick wrote:Is the salmon any good in the smoker


It has had very subtle smoked flavour.



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hornet
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Re: Smoked Australia Salmon

Postby hornet » Fri Aug 21, 2015 11:32 am

Wolly, I still haven't used my smoker I purchased a year ago ! I lost the instructions, actually there were none but some instructions were on the box it came in, the amount of wood chips has me stumped, do I put a thin layer right across the pan or just lumped on top of the burners ? mine has 3 metho burners, I'm still waiting on catching some salmon to try it out ! figures...I buy the smoker and haven't caught a salmon since.

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Re: Smoked Australia Salmon

Postby sarsi » Fri Aug 21, 2015 11:36 am

Wolly Bugger wrote:prepared for the smoker


Nice fresh salmons you have there WB :) Make me hungry :tongue:

blacklab99
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Re: Smoked Australia Salmon

Postby blacklab99 » Fri Aug 21, 2015 7:05 pm

hey Wolly, What I do, is to smoke 1 at a time. Take the heads off, butterfly them open, skin side down.
You would want it to be smoking for at least an hour plus the way you have them there.
Once the salmon is butterflied open and sitting in the smoker, I sea salt the flesh ( facing up ) then springle lightly
some brown sugar. I smoke it for minmum 30 - 40 minutes. Salmon has to be well smoked ! with the flesh lying open, it insures
it gets fully done. I would never put whole fish in as you have.....
best way, just play around with different woods and methods until you find the best way....
P.S I always sit the fillet on some aluminium foil, as they get quite hot smoking and the foil stops the juices dripping down
onto the wood chips, just enough foil for the size of the fillet.
Hornet,
depending on smoker type, evenly spread wood chips on the bottom, as Wolley has done, but make sure the rack the salmon
sits on is not sitting directly on the wood chips. You need the gap to allow the chips to smoke and circulate.
The meth system, The meth containers sit underneath the smoker itself, so the flame/ heat goes thru the bottom of
the smoker, heating up the chips and make them smoulder.............hope that helps

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Re: Smoked Australia Salmon

Postby 4liters » Fri Aug 21, 2015 7:15 pm

Where do you get the smokers from?
2015/16 Species comp total: 289cm
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm



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